When I used to go to work, there was a small canteen in the company. Under the banner of serving employees, the dishes never changed for thousands of years. Meat dishes always need chopsticks to stir a few times to find the deep diced meat.


Three green peppers
150g pork leg
4 dried mushrooms
3 slices of ginger
Three garlic
1 section of Beijing onion
2 spoons of soy sauce
Half a teaspoon oyster sauce
1 teaspoon salt
A little sugar
Proper amount of edible oil
A little thirteen spices


Step 1
Wash mushrooms and soak hair.

Step 2
Cut the pork leg into small pieces and chop them into small pieces.

Step 3
Wash ginger, scallion and garlic, cut into pieces, add meat stuffing, add half a teaspoon salt, a little sugar, 1 teaspoon soy sauce, half a teaspoon oyster sauce, a little 13 spices, stir well in one direction.

Step 4
Cut the pickled mushrooms into small pieces, add the meat stuffing, and then add a little cooking oil to stir well.

Step 5
Finally, add two spoonfuls of mushroom water twice, stir until the water is absorbed, and then add the next spoonfuls, the meat will retain water and sticky.

Step 6
Cut the green pepper into two parts, then use a spoon to remove the fascia and pepper seeds, wash.

Step 7
Then use chopsticks to stuff the meat into green peppers. If you want more meat, fill it up. If you want less, fill it up less.

Step 8
Put a little cooking oil in the frying pan and fry it over low heat until the green pepper skin is wrinkled. Turn it over in the process.

Step 9
Then add ginger and garlic, stir fry until fragrant, add half a bowl of water, 1 teaspoon of soy sauce, half a teaspoon of salt, a little sugar, and then add tiger skin green pepper to cook.

Step 10
After putting the tiger skin green pepper on the plate, pour on the sauce at the bottom of the pot and you can enjoy it.